Creamy Smothered Chicken and Rice
A quick, one-pan creamy chicken and rice dish that is not only easy to make but also incredibly comforting, perfect for weeknights or easy Sunday dinners.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
For the creamy sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
For garnishing
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked through.
- Remove from the skillet and set aside to rest.
Cooking Rice
- In a separate pot, combine rice, chicken broth, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is fully cooked and the liquid is absorbed.
- Fluff with a fork and set aside.
Making the Sauce
- In the same skillet used for the chicken, melt butter over medium heat.
- Whisk in the flour to form a roux and cook for 1-2 minutes until lightly golden.
- Gradually add whole milk and chicken broth, whisking constantly to prevent lumps.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
- Cook until the sauce thickens and the cheese melts, about 5 minutes.
Assembly
- Return the cooked chicken breasts to the skillet, spoon the sauce over them, and let simmer for 3-5 minutes.
- Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months. When reheating, add a splash of milk to loosen the sauce if needed. For variations, try swapping chicken for turkey or using different rice options like brown rice or quinoa.